Lemon Cupcakes

Ingredients

For the Cupcakes:

• 1½ cups all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 2 tbsp lemon zest (about 2 lemons)
• ¼ cup fresh lemon juice
• ½ tsp vanilla extract
• ½ cup milk (or buttermilk for extra tenderness)

For the Lemon Buttercream Frosting:

• ½ cup unsalted butter, softened
• 2½–3 cups powdered sugar
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1–2 tbsp milk or cream (as needed for texture)
• Pinch of salt (optional)

🧁 Instructions

For the Cupcakes:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix dry ingredients:
   In a medium bowl, whisk together flour, baking powder, and salt.
3. Cream butter and sugar:
   In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
4. Add eggs and flavorings:
   Add eggs one at a time. Mix in lemon zest, lemon juice, and vanilla extract.
5. Combine wet and dry:
   Alternately add the flour mixture and milk, starting and ending with the flour. Mix until just combined.
6. Bake:
   Divide the batter evenly among the cupcake liners.
   Bake for 18–22 minutes or until a toothpick comes out clean.
   Cool completely before frosting.

For the Frosting:

1. Beat butter until creamy.
2. Add lemon zest and juice.
3. Gradually mix in powdered sugar until fluffy.
4. Add milk a little at a time until you reach your desired consistency.